cre8tive kitchen – Spinach Apple Side Salad

Roast the pecans at 450° on a flat cookie sheet for about 5 minutes. Chop the apple into smaller-than-bite-size pieces.

Place the spinach in a bowl with the chopped apple. Once the pecans are roasted, let them cool slightly then chop into smaller pieces. Place in bowl. Add raspberry vinaigrette (not too much, just enough to add a little flavor). Toss, then place on plates. Top with a small amount of crumbled gorgonzola cheese. Salt and pepper to taste.

The portions in this can be wildly adjusted to suit your personal taste. This makes a perfect small starter salad.